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All Journal Indonesian Journal of Applied Research (IJAR) Journal of Halal Science and Research
Mulyaningtias, Irena Dwi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Other

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Narrative review: A study of critical points of halalness of milk products and their derivatives Mulyaningtias, Irena Dwi; Maulani, Aulia Rizki
Journal of Halal Science and Research Vol. 7 No. 1 (2026): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v7i1.11906

Abstract

Dairy products and their derivatives have high nutritional value and are widely consumed, but the complexity of their production processes poses potential risks of non-halal status. Various stages, such as milking, fermentation, enzyme addition, the use of additives, and packaging, can be critical points affecting halal status. This study aims to identify critical points for halal status in milk and dairy products, including yogurt, cheese, butter, ice cream, and probiotic drinks. The study was conducted through a literature review of scientific publications and official documents over the past ten years, focusing on raw materials, processing, additives, and potential contamination. The study results indicate that critical points in raw materials are primarily related to the milk source, its handling, and the hygiene of the process from milking to storage. In fermented products such as yogurt, kefir, and cheese, microbial growth media, starter cultures, and coagulant-forming enzymes are essential aspects that must be verified for halal status. Products such as butter and ice cream may contain critical points, especially in emulsifiers, stabilizers, flavors, colorings, and gelatin, which may be derived from non-halal animal sources. Furthermore, production processes such as pasteurization, ripening, churning, and freezing must ensure there is no cross-contamination with haram ingredients. Overall, identifying and controlling critical halal points at every stage of production is essential to ensure dairy products meet halal principles and are safe for consumption. This study provides a comprehensive mapping guide for the industry to ensure compliance with halal standards and provide assurance to consumers.   Keywords: Halal MSMEs, Fishery products, House of risk, Risk mitigation, Supply chain risk.
Optimization of Multigrain Beverage Formulas: The Effect of Cereals and Legumes on Physical Characteristics Mulyaningtias, Irena Dwi; Faridah, Didah Nur; Muhandri, Tjahja
Indonesian Journal of Applied Research (IJAR) Vol. 7 No. 1 (2026): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v7i1.859

Abstract

Multigrain beverages were ready-to-drink products that were easy to consume at any time and contained high levels of soluble fiber, vegetable protein, unsaturated fatty acids, vitamin B complex, and phenolic compounds. Multigrain beverages were generally made from cereals and nuts. One problem associated with multigrain drinks was sedimentation and phase separation. The stability of the resulting drink depended on the type of raw material used. Therefore, this study aimed to optimize the processing of the physical characteristics of multigrain drinks. This study used Response Surface Methodology (RSM) with a D-optimal mixture design involving concentration factors of sweet corn (10–20%), red beans (20–30%), green beans (15–25%), black rice (10–20%), and sorghum (15–25%). The physical characteristics analyzed included viscosity, turbidity, suspension stability, and total solids. The results showed that a composition consisting of sweet corn at 19.75%, red beans at 20%, green beans at 25%, black rice at 10.25%, and sorghum at 25% yielded a desirability value of 0.816, with a viscosity of 63.4 mPa·s, turbidity of 115.4 ntu, suspension stability of 0.86%, and total solids of 9.11%, providing the optimum formula for producing high-quality multigrain drinks with high physical stability.
Co-Authors Maulani, Aulia Rizki Tjahja Muhandri